Lentil Soup Recipe

Ingredients:
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 TBSP minced Garlic
Salt and freshly ground black pepper
1 can diced tomatoes (14.5 ounce)
1 pound lentils (approximately 1 1/4 cups)
4 cups vegetable broth (can substitute water)
2 TBSP Dried Thyme (or other spices you like)

Directions:
1. Place a deep pan on high heat to saute the vegetable.
2. Put oil in pan and add onions, garlic, celery and carrots and saute them. (until the onions are slighly brown and other veggies are soft) salt and pepper them.
3. Add tomatoes and some of their juices. Cook until tomatoes begin to break down and some of the water evaporates.
4. Add lentils and coat in veggie mix.
5. Add vegetable broth and bring mixture to a boil
6. Add salt, pepper and thyme (or any other spices )

Note: Pastor Barbel made this recipes yesterday and it was very good. She however boiled the lentils before hand to insure that no rocks or sand went into the soup becuase sometimes when harvested that type of bean it can get mixed in. If you boil them, just strain them and then add them to the veggies.

Enjoy!